Basil Balsamic Strawberry Shortcake Parfaits
In these Basil Balsamic Strawberry Shortcake Parfaits, strawberries soaked in a sweet balsamic, basil syrup are layered with mini almond shortcakes, whipped cream, and sliced almonds for a delicious springtime dessert.
Happy almost Mother’s Day! I hope all my mom readers out there have a wonderful Mother’s Day this year. For anyone who is planning a Mother’s Day Brunch or Dinner for the mom in their life, I have a tasty new recipe for your to try: Basil Balsamic Strawberry Shortcake Parfaits.
There are a few different things about these Basil Balsamic Strawberry Shortcake Parfaits from traditional Strawberry Shortcakes. First, the berries are soaked in a delicious sweet raspberry balsamic basil syrup and then tossed with a bit of fresh sliced basil.
The combination of strawberries with balsamic vinegar and fresh basil is so delicious. If it isn’t something you’ve tried before, you should definitely give it a go. These berries are great just served over ice cream, too, or with a bowl of whipped cream.
Next, I added almonds, finely ground, to the shortcake dough for a fun, different twist on a traditional shortcake recipe. Nuts, like Fisher’s entirely preservative-free varieties, give extra texture and flavor to these Basil Balsamic Strawberry Shortcake Parfaits.
Rather than having one large shortcake biscuit, I decided to cut them smaller so that I could assemble the recipe in a layered parfait format in pretty glasses.
The Almond Shortcakes are layered with the Balsamic Basil Strawberries, fresh whipped cream, and sliced almonds, then repeated again for some additional stacked layers.
I am glad that I decided to turn these into parfaits that because I think it offered a really pretty looking presentation – something that is perfect for a Mother’s Day dessert.
More Delicious Mother’s Day Desserts
Are you looking for more Mother’s Day Dessert ideas? Visit the recipe index to browse through all of the desserts, or take a look at a few favorites of mine:
No Bake Mango Lime Cheesecake with Fruit Salsa is a delicious, make-ahead refreshing dessert option.
Gluten Free Brownie Trifle is perfect for the chocolate lover.
For a simple, fruit-centric dessert, try this Strawberry Fool.
This Fresh Strawberry Galette, a free form pie, is amazing with plenty of whipped cream or vanilla ice cream.
If you prefer a rich, creamy custard-like dessert, try this Salted Caramel Budino.
What do you plan to make for dessert on Mother’s day?
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For the Strawberries
- 2 lbs. Strawberries, stems removed and halved (quartered if they are large)
- 6 tablespoons Sugar
- 1 tablespon Raspberry Balsamic Vinegar
- 1 tablespoon thinly sliced Fresh Basil Leaves
For the Almond Shortcakes
- 1/2 cup Fisher Nuts Sliced Almonds
- 1 3/4 cup Flour, plus extra for work surface
- 5 tablespoons Sugar, divided
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 8 tablespoons Cold Butter, cut into tablespoons
- 1 large Egg, lightly beaten
- 1/2 cup plus 1 tablespoon Milk, divided
- 1 Egg White, lightly beaten
- 12 teaspoons Fisher Nuts Sliced Almonds
- 2 cups prepared Whipped Cream
- Fresh Basil Leaves, for garnish
For the Strawberries
- In a medium-sized mixing bowl, combine the strawberries, sugar, raspberry balsamic vinegar, and fresh basil. Set aside and the berries to release their juices and the sugar to dissolve. Stir periodically to distribute juices.
For the Almond Shortcakes
- Preheat oven to 425 degrees F.
- In a food processor, combine the almonds, flour, 3 tablespoons of sugar, baking powder and salt. Process until the almonds are finely ground.
- Add the cold butter to the flour mixture and plus, about 10 - 15 times, until the butter and flour mixture resembles a coarse meal.
- In a medium bowl, combine the beaten egg and the milk. Add the flour mixture and stir until large clumps form. Turn the dough out onto a floured work surface and lightly work together until the dough forms a rectangle that is approximately 9 x 6 inches.
- Using a biscuit cutter with a diameter of 2 1/4 inch, cut the biscuits into 12 rounds. Using remaining dough scraps to reform and continue cutting as needed.
- Transfer the rounds to a parchment paper-lined baking sheet, brush the tops with the beaten egg white using a silcone pastry brush, and sprinkle the remaining 3 tablespoons of sugar on the egg white brushed tops.
- Bake at 425 degrees F for 10 - 14 minutes, or until golden brown. Remove from oven and cool.
- Place 1 biscuit at the bottom of each bowl or glass. Using half of the strawberry mixture, divide it evenly between the 6 glasses. Using half of the whipped cream, divide that evenly between the 6 glasses. Sprinkle each with 1 teaspoon sliced almonds.
- Repeat layers with another biscuit, strawberries, whipped cream, and sliced almonds. Garnish, if desired, with basil leaves.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 556 Total Fat 28g Saturated Fat 13g Trans Fat 1g Unsaturated Fat 13g Cholesterol 87mg Sodium 488mg Carbohydrates 69g Net Carbohydrates 0g Fiber 6g Sugar 33g Sugar Alcohols 0g Protein 10g
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.
I choose to work with Fisher Nuts because it is one of the only brands of recipe nuts entirely without preservatives. I have been compensated for my time, but all opinions are my own.